My parents are visiting from the UK & luckily my mums birthday is today, which means I get to celebrate with her (I've missed the last 5 birthdays since living in Melbourne).
I promised my mum before she arrived that I would make her whatever dessert she wanted for her birthday dinner, her favourite flavour is lemon so naturally I decided to make her a citrusy lemon tart.
I always think gluten free pastry tends to be quite bland & heavy but there is a fabulous recipe for sweet tarts on the Cannelle et Vanille blog.
I found a multitude of recipes for lemon curd & tart filling but in the end I used a recipe from my 'Essential Baking' cookbook which sounded perfectly tart & not too sweet.
Happy birthday mum & I hope you enjoy your special dessert tonight!
You will need:
Pastry mix - see recipe as per the Cannelle et Vanille blog
5 small tart cases
2 egg yolks
175g caster sugar
125ml light pouring cream
100ml lemon juice
1.5 tbspn finely grated lemon zest
Lemons to decorate the tart:
2 small lemons
140g caster sugar
200ml of water
Make the pastry recipe and place in the fridge for one hour. Once pastry has cooled knead lightly & roll small batches for your tart tins.
Pierce a few small holes in the tarts with a fork, cover with baking paper & fill the tins with tart weights or dried beans. Bake the tart cases at 180C for 15 minutes then remove the baking paper & weights, bake for another 5 minutes then remove from oven & leave to cool.
While the tart cases are cooling start to make the lemon filling.
Whisk the eggs, extra yolks & caster sugar together. Add the cream & lemon juice & mix well. Strain the mixture then add the lemon zest.
When the tart shells are cool fill them to the top with the lemon mixture & bake for 30mins at 150C until the filling is set & slightly wobbly in the middle.
While the tarts are baking you can prepare the lemons for decorating. Wash the 2 small lemons & slice very thinly. Combine the sugar & water is a small saucepan on a gentle heat.
Place sliced lemons in the saucepan & leave to gently simmer for 30-45 minutes or until the pith looks translucent & tender. Remove lemons from the pan & place the slices individually on baking paper to dry.
Decorate the tarts before serving and enjoy!